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Macarons

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These macarons feature delicate almond shells with a crisp exterior and chewy interior, filled with a rich sugar cookie-inspired buttercream and topped with elegant royal icing decorations. They’re buttery, sweet, and perfectly balanced with subtle vanilla and almond notes.

Ingredients

100 g Domino® Golden Sugar

4 g egg white powder (optional)

100 g egg whites

105 g almond flour

105 g Domino® Powdered Sugar

1 1/2 cups (187 g) Domino® Powdered Sugar

1 tbsp meringue powder

4 tbsp water

2 drops black gel food coloring

1 drop yellow gel food coloring

1/2 cup (63 g) all-purpose flour

1/2 cup (113 g) unsalted butter

1/4 cup (50 g) Domino® Golden Sugar

1 1/4 cup (156 g) Domino® Powdered Sugar

1 tsp vanilla extract

1/8 tsp almond extract

1/2 tbsp milk or heavy cream

1/4 cup (50 g) desiccated coconut, shredded

Instructions

  1. Sift almond flour and powdered sugar together into a bowl to remove lumps.
  2. Beat egg whites until foamy, then gradually add golden sugar while whipping until stiff, glossy peaks form. Add egg white powder at the start if using.
  3. Fold almond flour mixture into meringue in three additions until smooth and lava-like.
  4. Transfer batter to a piping bag fitted with a round tip and pipe 1½-inch circles onto parchment-lined baking sheets.
  5. Tap trays to release air bubbles and rest shells for 30–60 minutes until a skin forms.
  6. Preheat oven to 300°F (150°C) and bake for 14–16 minutes, rotating halfway through. Cool completely before removing from parchment.
  7. For royal icing, whisk powdered sugar, meringue powder, and water until smooth. Tint portions with gel food coloring and set aside.
  8. Heat-treat flour for the buttercream by microwaving 1 minute, then cool.
  9. Beat butter until creamy, then add golden sugar, powdered sugar, and cooled flour.
  10. Mix in vanilla, almond extract, milk or cream, and shredded coconut; whip until light and fluffy.
  11. Pair similar-sized macaron shells and pipe buttercream onto one shell. Top with another to form sandwiches.
  12. Decorate tops with royal icing and let dry completely.
  13. Refrigerate filled macarons for at least 24 hours to mature before serving.

Notes

Rest shells before baking to avoid cracks and achieve smooth tops.

Egg white powder helps stabilize meringue, especially in humid conditions.

Tap baking trays firmly to remove air bubbles for smooth results.

Filled macarons taste best after maturing 24 hours in the refrigerator.

Store in airtight containers in the fridge up to 5 days or freeze for 2 months.

Nutrition

Find it online: https://justsosavory.com/macarons/